Chicken and Shrimp Shumai

This recipe is a super easy recipe that a family friend (Amilia Peng) just taught me and my mom. So my mom and I decided to try it out today.

Preparation time: 20 minutes
Steaming time: 20 minutes
Shumais: 20-24 shumais (About 3-4 servings... depending on how much you eat)
Price: $5.05

Ingridients:
- 1/2 pack of Shumai Wrappers ($2.50/pack = $1.25)
- 1/2 lb of ground chicken ($3.00/lb = $1.50)
- 1/2 lb of shrimp ($3.00/lb = $1.50)
- 2 green onion (25 cents)
- 1 whole garlic (25 cents)
- 1 carrot (10 cents)
- 2 eggs (20 cents)
- 2 pinches of salt (or more to taste), my mom likes to add some chicken salt) optional
- 2 pinches of white ground powder (or more to taste)
- 2 teaspoons of sesame oil (or more to taste)
- 2 tablespoons of tapioca starch powder

Shumai Chili Sauce:
- 3 tablespoons of Sambal Oelek (Ground Fresh Chili Paste) - found in any asian market (like 99 Ranch)
- 1 tablespoon of Apple Vinegar
- 1 tablespoon of Sesame Oil
- 1 teaspoon of Soysauce
- Above is all mixed together
 

Directions of Cooking:
1. De-shell the shrimp and take off the heads. (if you don't want to so this, then just buy shell-less shrimps)
2. Ground the shrimp in a processor/blender.




3. Skin the carrot, cut into really small pieces. Cut the green onion and garlic into small pieces.

4. Brown the garlic in a skillet with a little bit of oil. (This is to bring out the flavor of the garlic)

5. Put one egg in the mixing bowl.
6. Separate the yolk and the white for the other egg. Put the yolk in the mixing bowl and the white into another bowl. The white egg will be used as a glue for the shumai skin.

7. Put all of the ingridients in a mixing bowl.

8. Add the seasonings (salt, white ground pepper, sesame oil, and tapioca starch), then mix them all together.

9. If you want to taste the shumai mix, you can fry it in the skillet.

10. Put a spoon of the shumai mix onto the shumai wrapper.
11. Brush egg white onto all sides of the shumai wrapper

12. Stick opposite ends together.

13. Stick the other ends to the middle. 

14. Once you are done with it, then put the shumai in the steamer for 20 minutes)


15. After 20 minutes..... VIOLA!!